Petersburg Cuisine

Liphart (Lipgart) E.K. Menu for the Dinner at the Gala Ball Held in the Alexander Hall of the Grand Kremlin Palace on May 23, 1896 on the occasion of the coronation of Emperor Nicholas II and Empress Alexandra Feodorovna.

A.A. Levenson Printshop (Moscow). 1896. 

Chromolithograph. 34,4х24,5 cm.

Dish Recipes

Roast Young Stuffed Turkey

Cooking Rules

Clean, wash, stuff the turkey and put on a skewer, place in front of the fire half an hour before the serving, grease with butter melted in the mold, which is put under the roast so that the juice leaks onto it and poure the turkey often with this juice; fry until tender, salt, remove to a board, slice, put on a dish, glaze and add juice. Use the turkey's own juice for roast, that is, remove fat from the mold which was under the roast, add red broth, boil on the stove, adding salt to taste, and strain. Roast can be fried in the oven in the following way. Put the cooked turkey in the mold, pour over with melted butter, cover with paper, put in a hot oven and close it tightly; after a few minutes, pour again with the butter that is on the mold, pour and observe carefully so that the roast does not overcook and is evenly browned all around; fry in the same way: capon, poulard, goose, duck, chickens of all varieties, capercaillie, black grouse, bustard, pheasant, little bustard, partridge, hazel grouse, hare, rabbit, lamb, pigeon and the like, with only different time, having in mind that young livestock and game are cooked in half the time.

Spanish Roast Chicken

Cooking rules

Prepare chickens for frying, put them in a pan with butter and fry over low heat until golden brown; In the meantime, peel and pit from large grapes, and peel the skin from the same number of oranges; when the chickens are ready, put the fruit in a pan around the chickens and boil; then take out the chickens on the board, cut into pieces, put on a plate and pour over the fruit juice., put them in butter in a saucepan and fry over low heat until they are browned; meanwhile, peel off the skin and remove seeds from large grapes and peel the same amount of oranges; when the chickens are ready, put the fruit in a pan around the chickens and boil; then take out the chickens on the board, cut into pieces, put on a plate and pour over juice with the fruit.